These easy, vegan, and paleo-friendly bowls are made with pineapple, spring veggies, zucchini noodles, and a creamy green coconut curry sauce. Perfect for Meatless Monday!
Imagine this addicting bowl of crunchy, crispy, sweet, and spicy deliciousness. I often try to feed meatless bowls of veggies to my partner. Usually, he picks around it, looking for any meat because when he sees something that looks like it’s straight from a garden, he stays far away.
So I handed him this bowl and watched as he twirled his fork through the strands of crisp zucchini noodles enveloped in sweet, spicy, and creamy coconut milk. I always know the very moment he realizes that this is yet another meatless meal. I patiently waited for his moment of realization.
It did not happen! Slurp, slurp, slurp. Down went the whole bowl.
These green coconut curry bowls are full of various veggies, topped with golden-brown, fragrant garlic and ginger combined with creamy coconut milk, and paired with a fruity complement to keep it interesting.
Is This Green Coconut Curry Bowl Healthy?
With eight different vegetables and light coconut milk, this recipe can be considered healthy and nutritious. This curry bowl is also suitable for vegan and paleo diets. However, if you’d like to up the protein, feel free to toss in some chickpeas for a meatless version. Just keep in mind that the chickpeas will make it no longer paleo-appropriate. You can also grill up some lean chicken for a non-vegan meal.
Green Curry? Where?
Green curry can typically be found in Asian markets that specialize in Southeast Asian cuisine. Have a look through the spice aisles for packets or jars of curry paste. I’ve also spotted it in some larger grocery stores in the international section. To ensure this recipe stays vegan, be sure to check the label for shrimp paste, as that’s a common ingredient in Thai green curry. If you have difficulties spotting it in the store, try your hand at making homemade Green Curry Paste.
How Do I Store Leftovers?
This dish makes really tasty leftovers. Store your zoodles and sauce separately. The zoodles can be placed in the fridge in a covered container lined with paper towels for up to 3 days. The sauce can be stored in an airtight container in the refrigerator for up to 5 days.
Serving Suggestions
The world of curries and noodles is endless. If you’re not into zucchini noodles, try this Coconut Curry With Sweet Potato Noodles. If you’d like to try a sweeter curry, this Coconut Curry With Almond Butter will be a hit. For another hearty, vegan meal, opt for this nutty and fresh Lentil Coconut Curry. Finally, this simple, one-pot Thai-Style Pineapple Chicken Curry is sure to excite all your taste buds.
If you want to just stick to this recipe, you can simply switch up the types of curry paste you use for a different flavor profile. Other vegetables that could work well in a spiralizer are carrots, butternut squash, and beets. Depending on the type of flavor you’re looking for, the diet you’re following, and which pop of color you’re looking to add, have fun and experiment with what’s out there.
Ingredients
- 2 medium zucchinis spiralized with the 3mm blade
- Salt
- 1 tablespoon coconut oil
- 1 teaspoon garlic minced
- 1/2 teaspoon ginger minced
- 1 cup asparagus cut into bite-sized pieces
- 1/2 large red bell pepper thinly sliced
- 1/2 cup leeks thinly sliced
- 1/2 cup snow peas halved
- 3/4 cup light coconut milk
- 1/4 cup pineapple juice
- 1 tablespoon green curry paste
- 1 tablespoon coconut sugar
- 1 teaspoon vegan fish sauce
- 2 cups spinach roughly chopped
- 1/4 cup plus 2 tablespoons pineapple tidbits drained
- 4 radishes thinly sliced
For Garnish:
- Thai basil thinly sliced
- Cilantro roughly chopped
- Squeeze of fresh lime juice
Instructions
- To release some of the excess moisture, place the spiralized zucchini into a colander set over the sink or a bowl. Sprinkle with a pinch of salt and let them sit, stirring occasionally.
- Heat the coconut oil in a large pan set over medium heat. Add the garlic and ginger and cook, stirring constantly, until golden brown and fragrant (about 1 minute).
- Add the asparagus, pepper, leeks, and snow peas and cook until the veggies are tender and lightly browned, about 3-5 minutes.
- Add in the coconut milk, pineapple juice, curry paste, coconut sugar, and vegan fish sauce and stir until the green curry is incorporated into the sauce. Turn the heat up to medium/high and bring to a boil.
- Once boiling, reduce the heat to medium/low and simmer, stirring occasionally until the sauce has reduced by about 1/3 and thickened slightly, about 10-13 minutes. Once reduced, stir in the chopped spinach and cook for an additional 1-2 minutes, until the spinach wilts.
- Squeeze out as much excess moisture from the zucchini as you can, and lightly pat it dry with a paper towel. Divide the noodles between two bowls.
- Divide the veggie/sauce mixture on top of the two bowls, followed by the pineapple tidbits and sliced radishes.
- Garnish with Thai basil, cilantro, and a squeeze of fresh lime juice.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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